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May 26, 2010

Sennaikizhangu roast/ roasted elephant yam/suran - South style recipe

Its high time I updated my tamil recipe index with some new post title. But now, this is going to be a new Tamil delicacy included to the list. And I promise that in future, I come up with more and more new and simple traditional south Indian dishes.
I am not quite sure, yam would be a favourite of anyone. I did not enjoy this at all earlier while my hubby simply adores this one. He loves all the unusual veges (unusual for me) such as sephakizhangu (colocasia), yam, raw plantains etc , due to which I had to include them in my menu. Devising new ways of cooking these veges made me like them after all.
This one is a traditional way of making yam and it goes very well with rasam mixed in hot rice.

Method-
Remove the thick hard skin from the yam and then chop them into thin long pieces. Place the pieces in hot water for sometime. Alternatively, cook them in boiling water for not more than 5 to 7 minutes. (I did not cook.)Drain the water completely.
Heat the oil in a pan. Add mustard seeds, udid dal and channa dal followed by dried red chillies and curry leaves. Now add the chopped yam along with the turmeric powder, red chilly powder and salt. Keep sauteing in between.Mix well and cook till the yam turns tender, crispy and slightly brown in colour.
Serve with rice and rasam.

Nicely roasted cheanai kari. I was not very fond of this yam until marriage and for a year my mom-in-law treated me to it almost every three days, just because it was my husband's favourite. Now I like it too in such karis and erisseri etc.

How can you not like Chenai and Cheppa kizhanghu? When I was young I ate them almost on a daily basis cause I would pester my mom to make this for me.To me they are the best root veggies ever.The only issue is peeling this. Sometimes they itch.Did you have a lot of time at your hand? I am amazed by the small precise cuts you have made with the vegetable.Looks fabulous!

sowmya, ou can boil the suran, with little salt till tender,drain the water and keep the suran in refrigerator for some time than roast the suran till golden brown the outer layer with be crispy and inner soft and superb to taste. venkatraman